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A type of bread that consists of a mixture of enriched white flour and whole wheat flour. Unlike whole wheat bread that is made entirely of whole wheat flour, wheat bread may contain more calcium but less fiber than most whole wheat varieties.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A popular Russian dessert bread, usually made with white wheat flour that is prepared a number of different ways depending on the recipe.

A Scottish pastry-like bread that is prepared with white flour and has a savory, buttery flavor. Aberdeen butter rowies are similar to croissants except that they contain less butter, are a bit saltier, and are shaped into rounds or ovals rather than a crescent shape.

A variety of bread made from grains of rye grass that have been ground into fine flour providing a slightly sweet-sour flavor.

A term that refers more to the shape of the bread than any particular type. The French word boule means ball or round, so “boule” may be used to describe a variety of breads that all have the boule shape in common.

A type of German bread that is similar to a coffee cake, but is made with a white flour dough that is more bread-like than cake-like.

A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture.

A brittle, cracker-like Italian flat bread made with white flour that is rolled into very thin sheets.

A type of festive Easter bread that originated in Bologna, Italy. The unbleached white flour (wheat) dough is enriched with butter, eggs, and milk, sweetened with sugar, and flavored with lemon zest.

A type of sourdough bread made famous in San Francisco. It is one of the most well known varieties of American bread outside of the United States.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

A variety of highly refined flour with the bran and the germ removed, but without chemical bleaching, thus eliminating the majority of nutrients in the flour.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.